Chicken Andouille Gumbo Recipe

make this stew a day ahead to allow the flavors in this highly pro stew with andouille sausage, hen and okra expand.

Ingredients:

1. 12 cups water

2. 3 pounds chicken parts

3. 2 tablespoons vegetable oil

4. 1 1/2 pounds okra

5. 1/2 cup vegetable oil

6. 1/2 cup all-purpose flour

7. 1 pound andouille sausage, sliced

8. 1 (28 ounce) can Italian-style whole peeled tomatoes

9. 1 green bell pepper, chopped

10. 2 stalks celery, chopped

11. 2 cloves garlic, minced

12. 1 bay leaf

13. 2 teaspoons salt

14. 1 teaspoon dried thyme

15. 1 teaspoon dried basil

16. 1 teaspoon cayenne pepper

17. 1 teaspoon ground black pepper

18. 1 teaspoon file powder

Preparation:

Prep:10 Minutes, Cook:3 Hours 10 Minutes, Ready In:3 Hours 20 Minutes

Directions :

1. combine water and chicken in large pot. convey to boil. lessen warmth and simmer till bird is tender, about 1 hour. the usage of tongs, transfer fowl to strainer and funky, saving cooking liquid. take away meat from bones in pieces.

4. spoon off any fats from surface of gumbo. upload chook and record powder to gumbo and simmer lightly 15 mins. (if making ready beforehand, cover and refrigerate. bring to simmer earlier than serving.) mound rice in shallow bowls if favored. ladle gumbo over and serve.